Easy Recipes Veggie Lasagna You Will Love

Veggie Lasagna. This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta. In a small bowl, mix egg and ricotta cheese.

Veggie Lasagna Rinse with cold water, and drain. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. You can have Veggie Lasagna using 24 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Veggie Lasagna

  1. It’s of For the Red Sauce.
  2. You need 1 of onion.
  3. You need 6 of garlic pods.
  4. You need 2 of celery sticks.
  5. Prepare 2 of carrots.
  6. It’s 1 of bellpepper.
  7. You need 2 cups of sliced mushrooms.
  8. Prepare 3-4 of fresh basil leaves.
  9. Prepare 500 g of pasta sauce.
  10. Prepare of Dried oregano.
  11. Prepare of Chili flakes.
  12. You need of Pepper.
  13. It’s of Salt.
  14. You need of Olive oil.
  15. It’s of Sugar (optional).
  16. Prepare of For the Bechamel Sauce.
  17. It’s 50 g of butter.
  18. You need 1 tbsp of plain flour.
  19. Prepare 2 cups of milk.
  20. You need of Salt.
  21. Prepare of Pepper.
  22. You need of Assembly.
  23. Prepare 1 box of lasagna sheets.
  24. You need 2 cups of Shredded cheese.

For the sauce: Put the olive oil and garlic in a medium pot over low heat. To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Top the ricotta mixture with mozzarella slices.

Veggie Lasagna instructions

  1. Start with making the white sauce so that there’s enough time for it to cool down. Melt butter in a pan, add the flour in and stir well to incorporate all the butter into the flour. On medium high heat roast the flour a little until cooked..
  2. Take the pan off the heat and add milk while continuously whisking the mixture to avoid lumps. Put it back on the heat so that milk boils and the sauce thickens. Add more milk to adjust the consistency and season with salt and pepper. Once ready, set aside to cool..
  3. For the red sauce, dice all the veggies. Sauté garlic on olive oil, add in the veggies and sauté well. Leave the veggies a little crunchy. Add dried herbs, fresh basil, salt and pepper..
  4. Add the pasta sauce and simmer for 15 mins with lid on. If still tangy, add a little sugar and fry on medium high heat. If the sauce looks dry add a little water to adjust the consistency, although it should not be very watery..
  5. Assembly! Grease a baking pan with olive oil. Add a layer of red sauce followed by white sauce and line with lasagna sheets. Then repeat until the pan is filled. Finally, at the top layer put the remaining white sauce and finish with lots of shredded mozzarella and Parmesan cheese..
  6. Make sure the cheese sticks to the corner of the pan for a crust to be formed. Top with dried herbs, pepper and fresh basil leaves or black olives or the garnish of your choice..
  7. To bake: preheat the oven at 180 degrees Celsius, cover the assembled lasagna with aluminium foil and bake for 25 mins. Then remove the foil and broil for another 10 mins until the cheese is brown and crusty. Bon apetite!.

I love those less-conventional vegetarian lasagnas. The tomato sauce is the same across all three recipes, but the vegetables. This vegetable lasagna is a reader favorite! Tender vegetables, a light tomato sauce, and lots of cheese make this the best vegetable lasagna recipe, ever. Jump to the Vegetable Lasagna Recipe.

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